Nov 26, 2010

I've only recently read about this Japanese patissier. He creates beautiful pastries by mixing flavors from Asia, such as green tea, black sesame or yuzu in traditional French desserts. They also have chocolates, biscuits and macarons, of course. Macarons are so trendy these days, it seems like everyone is making them. Sadly, it starts to become kind of common, methinks.

Okay, let's get back to the main topic. So ever since I saw on the website that he makes a black sesame éclair, I've been craving to try one. The shops' locations are not convenient for me but I couldn't bear any longer so after work, I went to the counter they have inside the Galeries Lafayette Gourmet. I restrained myself not to look at all the yummy art pieces (because of possible drooling that would lead to great embarrassment) but still, a green tea millefeuilles and a chocolate raspberry cake caught my attention. These are the next one on the craving list.

I managed to ask for just the black sesame éclair as intended. The price helped a bit. We're talking about highly luxurious delicaices here, pastries are around 5€/piece. Now, let's admire it!

Test conclusions: The size is perfect, it's long and lean so when you bite in it, the cream inside doesn't spill all over. The choux pastry dough is thin and not chewy. The main character of the story, the black sesame cream, might scare you with its greenish gray color but its taste get you to forgive its rough color. The black sesame flavor is hidden deep in the cream. You get the taste of a basic crème patissière when you bite in, then the strong black sesame flavor comes out as the cream melt in your mouth. (Aren't you drooling now? I am... )

At the end, little black sesame éclair won me over completely and I even think that its black, gray and white look is awesomely luscious.